White mushroom, or boletus, is considered the king of mushrooms, because dishes with it are tasty, fragrant and nutritious. Borovik belongs to the mushrooms of the first category, because it contains nutrients that are easily digestible by the human body, riboflavin, which ensures the growth of nails, hair and supports the thyroid gland. Mushroom soup made from porcini mushrooms is tasty and rich.
Pick your recipe
You will need
- - 400 g of fresh white mushrooms;
- - 300 g of potatoes;
- - onions - 1 pc.;
- - dill, parsley - 1 bunch;
- - vegetable oil (for frying);
- - ground black pepper, salt - to your taste.
Instruction manual
1
To prepare mushroom soup from porcini mushrooms, dried, pickled or fresh mushrooms are suitable. Truly tasty and aromatic soup made from fresh porcini mushrooms. Sort and wash the mushrooms well, then cut into large pieces. Keep in mind that during cooking, mushrooms usually decrease in size by 2-3 times.
2
Pour about 3 liters of water into the pan, dip the mushrooms into it, lightly salt and cook for about 35-40 minutes. During cooking, foam may form, do not forget to remove it.
3
In the meantime, peel the onions and chop finely. In a small amount of vegetable oil, fry the onion until golden brown. Onions can be passaged or laid fresh in mushroom soup. Keep in mind that fried onions can to some extent interrupt the taste of porcini mushrooms.
4
Wash, peel and cut into small cubes potatoes. After 40 minutes, add the potatoes to the soup and cook for 15 minutes. Do not forget to salt and pepper to your taste.
5
Rinse dill and parsley and chop finely. Add onions and greens to the soup and cook for about 5 minutes. Let the cep mushroom soup brew for some time. Serve hot or cold with sour cream.